We wanted to do something other than turkey so we started out with a Costco Rack of Pork @ 2.99 a lb.
I had some left over turkey brine mix so made some up for the rack.
Brine magic.
Here it is after an overnight soak in the brine. I had cross cut it prior.
After a rinse and dry it got rubbed down with a maple Champaign mustard and then coated with Big Bald BBQ Rub ( just love this stuff on pork).
Progress shot on the Memphis grill at 250 degrees.
Pulled @ IT 143 to rest over to IT 147.
The slicing! The fam is all smiles!
Paired with some salt crusted Yukon Golds and dusted with fresh chopped herbs....
Rack of Pork Money!!!!
The combination of the Champaign mustard and rub was pure crust candy!
I had some left over turkey brine mix so made some up for the rack.
Brine magic.
Here it is after an overnight soak in the brine. I had cross cut it prior.
After a rinse and dry it got rubbed down with a maple Champaign mustard and then coated with Big Bald BBQ Rub ( just love this stuff on pork).
Progress shot on the Memphis grill at 250 degrees.
Pulled @ IT 143 to rest over to IT 147.
The slicing! The fam is all smiles!
Paired with some salt crusted Yukon Golds and dusted with fresh chopped herbs....
Rack of Pork Money!!!!
The combination of the Champaign mustard and rub was pure crust candy!